amusing photos on Flickr

We managed to grab a spot at the bar on this busy Friday night. I for some odd reason only took a photograph of the amuse bouche. Murata was excellent as always but also very pricey if not doing a set lunch special.

Amuse Z34 by Cullen

Amuse Bouche by ulterior epicure

Amuse Bouche

Coconu milk, kohlrabi, hibiscus, cilantro.

The American Restaurant at The James Beard House

New York, New York

(January 22, 2015)

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Amuse Z34 by Cullen

Amuse vs Voltex by Cullen

Amuse Z34 by Cullen

Amuse: Arpege egg by ulterior epicure

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* Best of 2006 * Dish

Read about this dish and the other 25 Best Dishes of 2006 on my blog.

Alain Passard's famous Arpege Egg contains a poached egg yolk topped with chives and a generous dollop of sherry vinegar-whipped cream. The cream topping is drizzled with a touch of maple syrup and garnished with fleur de sel.

Taste: The sherry cream was wonderful against the warm gooey yolk at the heart of this amuse. However, the real treat was the how the maple syrup and fleur de sel played off each other in a delightful and tasty sub-plot.

AMUSE-TLK by sudortlk

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Amuse Z34 by Cullen

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Amuse by kattebelletje

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Amuse: Arancini by Renée Suen 孫詩敏

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A deep fried rice ball with meat filling. It was luxurious and oozing in the center with an almost shockingly crisp exterior. Really well made. Loved the tiny pool of marinara dressing the plate. Simple and delicious.

Amuse Sconce by Collin Parker

Amuse at The Essex Resort & Spa

Amuse by Cullen

Amused Muses by BMZYGrace

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AMUSE by BILLY CRAVEN

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Amusing Red Hat by Laurence Miranda

Chai amused by my sister's red hat.

Canon 6D + Sigma 35mm f/1.4 Art

Amuse Bouches by ulterior epicure

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Amuse Bouches Brioche with black truffle and cheese. Sweet almond wafers with apple.

Amusing Farm Sign by Ryan McGinnis

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A sign in rural Nebraska alerting motorists on a dirt road to the presence of tractors.

Amuse Z34 by Cullen

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AMUSE by cid james

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Amuses Bouches by ulterior epicure

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Amuses Bouches

Left to Right:

Pork

Covered in horseradish (or was it mustard?) foam on a stick.

Notes: I found this one slightly revolting - it was the texture of the foam. Nasty.

Cucumber

Cucumber gelatin ball with oysters.

Notes: Interesting. For an oyster-hater, this would be pure hell.

Scallop Maki

Scallop wrapped in mushrooms and nori.

Notes: Not bad - the nori was rather strong. Frechon seems to have a fascination with seaweed, which appeared in everything from the bread to the butter served with one of my courses.

Foie Gras

Sandwiching smoked eel.

Notes: The best of the lot. My friend commented that it tasted like bologna. I'm not sure about bologna, but it did taste like smoked deli meat.

Read my review of this meal at the ulterior epicure.

Amuse ;) by Cullen